Skip to main content

Peachy Pops

Peachy Pops

Prep time:
NA
Cook time:
NA
Total time:
NA
Yield:
6 Servings
Ingredients
1 (14.5 oz.) can Peaches - Sliced in Pear Juice Concentrate, undrained
1.5 cups low-fat vanilla yogurt
6 pop molds or (9 oz.) clear plastic cups with Popsicle® sticks
Directions

Pour Peach Slices, with juice, into a blender container. Cover and blend 15 seconds or until the mixture is smooth. For first layer, pour the peach mixture into each mold until 1/3 full. (Reserve the remainder for second layer.) Freeze 30 to 60 minutes until slightly frozen. Meanwhile, add 6 oz. yogurt to peach mixture in blender container. Cover and pulse twice until blended. Refrigerate until the first layer is slightly frozen.

For second layer, spoon peach yogurt mixture over frozen layer. Tap the mold gently on the counter to ensure mixture evenly fills the mold. Freeze 30 to 60 minutes until slightly frozen.

For third layer, spoon remaining 6 oz. yogurt into each mold, tap gently to ensure even coverage. Place pop cover over each mold (or insert Popsicle® stick into cup.) Freeze 2 to 5 hours or until pops are firm.

To remove the pop from mold, place bottom of mold under warm running water for 2 to 3 minutes. Press firmly on the bottom to release the pop. (Do not twist or pull the pop stick.)

More Healthy Meals

More Healthy Meals

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Corn & Blueberry Muffins

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

Corn & Broccoli Casserole

Preheat oven to 350oF. Mix corn, broccoli, 1/2 of the corn flake crumbs, egg, 2 tbsp.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal